2 lbs boneless chicken breasts, skin removed if you wish
4 garlic cloves, crushed with the flat blade of a knife
1 tsp Sea Salt
1/2 Cup fresh lemon juice
3/4 Cup Extra-Virgin Olive Oil – the Eureka Lemon or Garlic Infused Olive Oils work great!
1 tsp Smoked Sweet Paprika
Ground Black Pepper, to taste
Chicken breasts are usually sold split in half. Cut each breast half in half again and put the pieces in a bowl.
Coarsely chop the garlic cloves, and in a small bowl, crush the garlic chunks with the salt, using the back of a spoon (or a mortar and pestle), until you have a smooth salt-garlic paste.
Stir in the lemon juice, olive oil, paprika, and pepper. Whisk the marinade well, and pour the the liquid over the chicken pieces in a large bowl or dish.
Toss the chicken in the marinade, using your hands, and turn the pieces to coat them completely with the marinade. Cover and refrigerate for at least 4 or 5 hours (or overnight).
Once the chicken has marinated, allow the breast pieces to come to room temperature. Prepare the grill for cooking over medium-high heat. Place the chicken breast pieces on the grill at least 8 in from the source of the heat so as not to scorch the meat. Use the remaining marinade to baste the chicken frequently as it cooks.
Grill chicken for 10 min (approx) per side, turning each piece once. Test for doneness before removing from grill. Serve hot or at room temperature.
This Mediterranean dish goes well over (or beside) Mediterranean grain dishes: risotto, couscous, lentil pilaf, etc.